Pumpkin spice latte macarons are a delightful autumn twist on a beloved coffeehouse flavor.
The pumpkin spice latte has become a symbol of the season: bright signage, cozy sweaters, and countless social media posts. Whether you adore it or find it overhyped, the profile of warm spices paired with coffee is unmistakably autumnal. These pumpkin spice latte macarons capture that essence in delicate cookie form. Like many café-inspired treats, the flavor here evokes pumpkin spice and espresso without needing any actual pumpkin in the shells. Instead, the spice mix and a coffee-forward filling deliver the familiar taste in an elegant bite.
If you enjoy a bit of playful presentation, you can arrange the macarons into a pumpkin shape and scatter a few coffee beans for effect — a small, charming display that’s fun for photos or seasonal gatherings. Beyond the visual, these macarons shine when given time to rest after assembly: a brief chilling period helps the filling and shells meld so every bite is balanced and satisfying.
The espresso-flavored filling in this recipe is particularly noteworthy — it stands well on its own but becomes extraordinary when paired with shells that carry warm pumpkin spice. For the most consistent result, use instant espresso powder; flavored or sweetened instant coffee can alter the texture and flavor of the filling. If you must substitute with regular instant coffee, add it early and allow it to dissolve completely so the filling stays smooth.
If you want to sharpen your macaron technique before attempting this recipe, look for a comprehensive macaron tutorial or ‘Macarons 101’ guide. This recipe works well with either the French or Italian meringue method; choose the approach you prefer and follow the detailed steps for consistent shells. With attention to technique and proper resting time, these macarons develop the classic smooth tops, delicate feet, and tender interior that make macarons so beloved.
Pumpkin Spice Latte Macarons
24 macarons (approx)
20 minutes
1 hour
1 hour 20 minutes
Pumpkin spice latte macarons bring the cozy spice of the season together with a coffee-forward buttercream for a refined treat perfect for autumn gatherings, gifts, or afternoon tea.
Ingredients
- 150 g almond flour
- 150 g powdered/confectioner’s sugar
- 150 g granulated sugar
- 30 g water
- 110 g egg whites divided
- 1/2 tsp pumpkin spice mix
- 2 drops orange gel food coloring, optional
Filling:
- 2 egg whites
- 1/2 cup granulated sugar
- 12 tbsp unsalted butter
- 2 tsp instant espresso powder
Instructions
To make the shells:
- Sift the almond flour, pumpkin spice, and confectioner’s sugar together into a bowl. Add 55 g of the egg whites and the food coloring if using, but do not mix yet.
- In the bowl of a stand mixer fitted with a whisk, place the remaining 55 g egg whites.
- Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Increase the heat and bring to the soft-ball stage (about 235°F / 112°C). When the syrup is within 5°F of that stage, begin whisking the egg whites at medium speed until frothy. Once the syrup reaches the soft-ball stage, remove from heat, raise the mixer speed to high, and slowly pour the syrup into the egg whites while avoiding the bowl sides. Continue whisking until soft peaks form.
- Fold the almond-flour mixture into the meringue until homogeneous and flowing like slow-moving lava. Take care not to overmix.
- Transfer the batter to a piping bag fitted with a round tip and pipe rounds onto parchment-lined or silicone-lined baking sheets. Let them rest briefly if needed.
- Preheat the oven to 300°F (150°C).
- Bake each sheet for 15–17 minutes. The shells should lift easily from the paper and remain pale at the edges. Cool completely on the tray before filling.
- While the shells bake, prepare the filling.
To make the filling:
- Set a small saucepan of water to a gentle simmer. The water should be low enough that it won’t touch the bottom of the mixing bowl when the bowl is placed on top.
- In a clean, dry mixing bowl combine the egg whites and granulated sugar. Place the bowl over the simmering water and stir constantly until the sugar fully dissolves into the egg whites (about 3–5 minutes). Remove the bowl and transfer to a stand mixer. Whisk up to medium-high speed until the mixture whitens and the bowl’s exterior is no longer very warm.
- Stir in the instant espresso powder, then add the softened butter one tablespoon at a time. Increase the mixer speed and continue until the filling is glossy and fully combined. Depending on ingredient temperatures, this can take up to 10 minutes.
- Pair cooled shells and pipe a small amount of filling onto one shell, then sandwich with its mate.
- For best flavor and texture, refrigerate the assembled macarons in an airtight container for 24 hours if possible. Remove a few minutes before serving to let the filling soften slightly.
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